First of all I want to say thank you to those, who commented on my last two blog entries. (I deleted the one about the flood. We are out of the woods, but many others are not.) It means a lot to me! It’s great to know that there are many people, who have the same thoughts about how veganism is sometimes represented.
Every year in spring I find our kitchen stuffed with rhubarb stalks. Rhubarb. Sour. Cumbersome. Has to be cooked. Weird name. What to do with it? The person who buys it, loves to cook it into compote. Unkind compote. Looks like they wanted to get rid of those sour stalks very fast. I am pretty sure the rhubarb was bought on impulse. Because rhubarb stalks at the grocery store mean spring. Warm April days. Sitting outside. As kids we stole rhubarb stalks from our uncle’s garden and then armed ourselves with a small plate full of sugar. We’d sit on the grass, dresses on, naked legs. And then we’d eat the sour stalks and crease our faces.
Those who lived in the countryside all have these memories of eating rhubarb in their gardens, enjoying the sun. We never had our own rhubarb stalks. We had no produce in our garden. Nobody in my family had a clue what to do with them. Our they probably just ignored them. But then we knew all those housewives, who had huge gardens and every produce you’d ever dream of. Of course they had rhubarb. And gooseberries. And every year we were invited by a family, a relative, a neighbour, who had made a rhubarb cake. And those cakes were sour. Just like the stalks. Just like the gooseberry cakes, which they would bake a couple of months later.
I know I am probably doing them wrong. I know my memory is betraying me. I am quite sure those cakes were delicious. But the problem is, I am not able to correct my memory. I do not live there anymore. Many of those women have died by now. Sometimes I wish I could go back and collect their recipes. But then I think I should simply start a new tradition. New memories. Next spring, when F. is old enough, we’ll go to the park. Armed with some rhubarb stalks and a bag of sugar. Then when we are tired of sitting in the sun creasing our faces, we will go home and bake a sweet and moist rhubarb cake. Just like this one:
Sweet and Moist Rhubarb Cake
Preheat oven to 180°C (350°F). Grease and flour a 25 cm (10 inch) spring form pan.
For the rhubarb filling:
420 g (14 oz) sliced rhubarb
50 g (1/4 cup) sugar
1 tablespoon cornstarch
For the cake:
240 g (2 cups) flour
2 tablespoons chickpea flour*
1 tablespoon baking powder
1/2 teaspoon salt
100 g (1/2 cup) sugar
60 g (1/4 cup) soy yoghurt
4 tablespoons melted coconut oil
1 teaspoon vanilla extract
185 ml (3/4 cup + 1 tablespoon) soy milk
For the crumb topping:
90 g (3/4 cup) flour
1/4 teaspoon baking powder
3 tablespoons sugar
2.5 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
1/2 – 3/4 tablespoon soy milk (as needed)
* Chickpea flour and soy yoghurt together serve the same function as eggs: They bind and make the cake moist and fluffy. I know you can make great vegan cakes without these two, but I can almost never resist. If you do not have chickpea flour, substitute soy flour. If you don’t have either, you can leave it out. Maybe use cornstarch instead.
To prepare the filling:
Place rhubarb in a bowl, sprinkle with sugar and cornstarch, mix well and set aside.
To make the batter:
In a bowl sift together flour and chickpea flour. Add baking powder, salt, and sugar and mix well. In a second bowl mix together yoghurt, oil, vanilla and soy milk. Add wet to dry ingredients. Pour the batter into your prepared pan. Carefully sprinkle the rhubarb mixture on top and distribute the pieces evenly.
To prepare the crumb topping:
In a bowl mix flour, baking powder, and sugar. Add coconut oil and vanilla. Use your hands to form into crumbs. Add soy milk if too dry. Crumble over cake.
Bake for 35 – 40 minutes. Let cake sit in pan for 10 minutes, then remove from pan. Slice into 12 pieces.
Thank you Mihl! Your Rhubarb Vanilla Meringue Tart was such a hit with my family – even though the marshmallow fluff collapsed – that I am eager to try this cake to take it to a garden party. I will probably double the recipe and make a small oven tray one half with sunken rhubarb, the other half with sunken gooseberries or black currants (or a mix of berries from the garden). Do you have any suggestions what gluten-free flour(s) would work best in such kind of cakes? My go-to for cookies is oat flour. For muffins and scones I have successfully experimented with a flour mix from brown rice, millet and oat. In pancakes and waffles buckwheat flour (alone or mixed with oat flour) seemed to work well. Thank you for the recipe! Sylvie
Hello Sylvie, sorry about the Marshmallow Topping. Unfortunately that does happen sometimes. I am glad your family still enjoyed the tart.
To answer your question (or not): I almost never bake gluten-free so I cannot give you advice. Personally I would just use a store-bought flour mix suitable for cakes.
Looks yummy! I’ve got all th ingredients on hand but no springform pan. Will a deep dish 26cm glass pie plate work? Maybe just need to adjust the baking time? Thanks!
Yes, that should work! I don’t think you have to adjust the baking time but I’d love to hear how this worked out for you.
Deine Webseite ist definitiv sehr schnell zu einer meiner Lieblingsseiten geworden. So lecker dieser Kuchen!! Der wird noch mal gemacht bevor es keinen frischen Rhabarber mehr gibt. :)
Super! Danke Dir.
Beautiful post Mihl. I never grew up dipping rhubarb in sugar, it was always snatched up and baked into strawberry rhubarb pies. Seems I’ve been missing out :) I’ve always wanted to try rhubarb cake, this sounds like such a creative and delicious version!
der Beste Rhabarberkuchen der Welt ;)
I love rhubarb! Until a couple of years ago my oldest friend lived in my city and she had an allotment which always had an abundance of rhubarb. I miss her and the free rhubarb! I always just stew rhubarb with sugar but this cake looks delicious and I’ll have to try it next time I get my hands on some.
This looks like such a wonderful cake. I don’t use rhubarb nearly as often as I’d like, and this looks like a way to really let the flavor shine. I’ll certainly be making this as soon as I can fetch some rhubarb from the market!
I love rhubarb cake and very much miss the plant at our old house.
I love rhubarb! I just made a large batch of strawberry rhubarb to get through this weeks sticky heat, but I would love to buy a few more stalks to make this cake with! For some reason I rarely get past pies with my rhubarb. I gotta mix it up this year!
i had no idea about the Chickpea flour and soy yoghurt combo— i will have to give this recipe a go sometime. especially since i’ve never cooked rhubarb!
I grew up in a small village in Germany, totally countryside, and I too remember those rhubarb (and gooseberry) cakes my grandmother would make! We had a few stalks growing in the back of our garden which I would eat raw with sugar just the way you’re describing! ;)
I’ve never tried myself at making a rhubarb cake yet but thanks to your post, you’ve triggered my memories and I’ll give it a try with your recipe! Thank you!
Greetings from Pennsylvania! =)